Watermelon-Chia Cooler

If the last two days are any indication of how hot it will be this summer, we're in trouble!  But I've been staying cool and hydrated drinking my refreshing Watermelon-Chia Cooler.

You can use any melon, but I like the natural sweetness and color of seedless watermelon.  Also chia seeds pack a powerful punch.  They are high in Omega 3s, protein, fiber and are hydrating.  I soak one tablespoon in one cup of filtered water in the fridge overnight and then use them in my juices and smoothies for added nutrition during the week.  To get the full benefit of chia seeds you really need to soak them before using.

Ingredients:
Serves 1-2

1-1/2 - 2 cups organic seedless watermelon, chilled, cut into cubes
1-tbsp soaked chia seeds (You can add as much as you like, but they are very gelatinous and will thicken the consistency.  Also, I like using black colored chia seeds instead of the grey.  There is no difference in nutritional value between the two.)
1 tbsp finely chopped mint
1/4 - 1/2 cup sparkling water, chilled
Juice from a 1/2 lime
Agave nectar to taste (my watermelon was really sweet and so I didn't add any agave)

Method:  Soak 1 tbsp chia seeds overnight, covered in the fridge.  (Note:  one tablespoon will turn into 1/2 cup soaked seeds.)  Place watermelon in a blender and blend until smooth.  Transfer puree to a bowl and stir in the remaining ingredients.  Chill until cold and serve with a mint sprig.

Stay cool and enjoy!  



 

Gluten Free Cupcakes with Veggie Colored Frosting

Growing up as a kid my mom, sister and I would always dye eggs this time of year.  Our mom being the natural artist that she was would create the most beautiful designs. It was hard to compete, considering the only artistic ability I have is to draw stick people, but it was fun and I have great memories of sharing this tradition with my mom and sis.
 

 

I have never liked eating eggs and never understood how you could dye them, and then several days later peel and eat them.  The food coloring would seep through the shell and the white of the egg would be purple, blue or grey.  Luckily for me I got to skip that part and now since I am vegan, creating beautiful cupcakes is my new tradition.

My hubby wanted gluten-free cupcakes and so I purchased a bag of Wholesome Chow Vanilla Cake Mix.  I've tried making gluten-free products from scratch, but it is really expensive.  By the time you purchase all the starches, g-f flours, xantham gum, etc., you're looking at a substantial cost.  Of course if I had a gluten intolerance then this would be fine, but they end up sitting in my pantry and then I just throw them out.  Wholesome Chow has the best packaged gluten-free products on the market, at least in my opinion.  Another brand that is suitable for Passover because it doesn't contain leavener is Manischewitz Gluten-Free Yellow Cake Mix. It comes with a chocolate frosting but you can omit this and use the buttercream recipe below.  This product is not vegan but you could substitute flax eggs in the recipe.

So what to do about the food coloring and frosting the cupcakes?  There's no way I would ever use commercial food dyes and the organic/natural plant-derived dyes are too expensive. I did an internship at a bakery once and I watched how much food coloring they used in everything and I would never eat their cookies, cakes or cupcakes...especially their red velvet. 

So instead of spending a lot of money, I decided to use what was in my fridge and the buttercream turned out beautiful and delicious.  Yes it takes a little bit more work because you have to juice the vegetables first, but you can still obtain beautiful pastel colors or even vibrant hues using vegetables.  Plus everything was organic!  Here's what I did:

Purple:  Red Cabbage

Green:  Spinach with a pinch of spirulina (could of used more spirulina to get a darker green--be careful though so that it doesn't taste like the ocean)

Red:  Beet

Orange:  Carrot (I also reduced the carrot juice down to a puree to obtain a darker hue)

Blue:  Red Cabbage and a 1/4-1/2 tsp of baking soda

Yellow:  Turmeric (I used about 1/4 tsp with 1-2 tsp water to make a paste)

Now you would think that by using vegetables and spices that it would impart these flavors into the frosting, but it is ever so faint and when you combine it with the cupcake you can't even tell.  Kids would love eating these even if they helped you make them and knew that they were made with vegetable juice!

Vanilla Buttercream Frosting

1/2 cup Earth Balance Buttery Sticks

1/2 cup Spectrum Organic Butter Flavor Shortening

1 tsp pure vanilla extract

2 - 3 Tbsp almond milk (or more to obtain desired consistency)

3 cups sifted organic powdered sugar

In a mixer fitted with a paddle attachment, beat butter and shortening on medium speed until combined and creamy.  Add vanilla extract, almond milk and then with speed on low, add powdered sugar until combined.  Once combined, increase speed to medium and then whip until creamy and fluffy about four minutes.  Portion buttercream evenly into six bowls and then start out adding 1/2 tsp vegetable juice to each bowl and whip with a spatula until creamy.

Note:  Because of the acidity of the vegetable juice, it will look as if the buttercream will start to curdle.  This is why it is good to start with a small amount and add slowly and beat with a spatula until creamy.  For all of the above colors, I used no more than 1 tsp veggie juice to each to get the desired effect.  Also, you can use all Earth Balance and not the Spectrum Shortening, however the shortening holds the buttercream at room temperature longer and so you do not need to worry about refrigeration.

I hope you'll give this recipe a try and start a new holiday tradition with your family!

Wishing you and yours a wonderful Passover and Easter!     

 

Kelp Noodle Salad with Spicy Curry Dressing

I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO!  How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess?  Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture.   

I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads.  Folks, I wouldn't recommend it.  I don't even dress this salad prior to serving and always serve the dressing on the side.  It makes a big difference.  Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean.  So you can pretty much pair them with any sauce.  The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan.

When you remove the kelp from the bag, give it a good rinse under cold water and drain well.  I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long.  For the veggies I used:  thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro.  I also added diced baked tofu for protein and raw chopped almonds for crunch.  Bok choy would be a great addition to this salad, as well as diced mango.   

For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. 

Spicy Curry Dressing
1/2 tsp minced ginger
1-2 tsp Sambal Oelek (depending of how much heat you like)
1-2 tbsp curry powder
1 tbsp agave or maple syrup
2 tbsp almond butter  
1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)
1/4 cup coconut milk
Juice of 1 small lime
2 tsp toasted sesame oil
1/4 cup safflower oil

 
 

The Pink Lady

Sweet, tart, refreshing and beautiful...this juice has it all.  Plus it's bursting with Vitamin C and Antioxidants!  I like drinking this juice in the late afternoon when my body needs the perfect pick-me-up...keeps me going until dinner!

I used Pink Lady apples, but Fuji or any pink or red skinned apple will do.  I also used Ruby Red Grapefruit (the redder the better) so that it tones down the bitterness of the grapefruit.  If you can't find a ruby or pink grapefruit then just add a little more apple for sweetness.  This would be great shaken or stirred over ice as a refreshing "mock-tail".  It's been really warm here this week and this has been the prefect afternoon drink!

The Pink Lady
1-1/2 - 2 Pink Lady Apples (depending on sweetness of the grapefruit)
1 medium sized Ruby Red Grapefruit
1/4 or 1/2 Fennel Bulb (depending on size)
2 1/4" slices of red beet

Juice and enjoy chilled or served over ice!

  

Sweet Potato Sunrise

This juice is BIG on (Beta-Carotene-Vitamin A) and Vitamin C, but the key to making it requires a little planning ahead and patience.  Sweet potatoes contain a lot of starch and you really don't want to be drinking a thick chalky substance.  So you need to juice it first and let the juice sit for about an hour so that the starch settles to the bottom of the glass.  The pure juice that rises to the top is mildly sweet with a beautiful orange color that you can now mix with other ingredients.

In addition to carrots I added an orange to the sweet potato elixir, but as soon as cantaloupe comes into season I will be substituting out the orange.  I also added ginger--good for digestion and fresh turmeric root which aids in anti-inflammatory.  A perfect start to any morning!

1 medium-large sweet potato or yam, peeled
3 carrots
1 medium orange, peeled
1" piece of fresh ginger
1" piece of fresh turmeric (optional)

Make sure you peel your sweet potato before juicing.  It will just taste better and give you a brighter juice.  I let the juice sit in the fridge for about an hour and then carefully skimmed off the juice (about 1 cup) without disturbing the chalky sediment on the bottom.  I then juiced all my other ingredients and stirred in the sweet potato.

Enjoy!

 

Raw Carob-Strawberry Hemp Smoothie

This smoothie is so yummy and with good for you ingredients that I really didn't know what to call it...how about Yummy & Good For You Smoothie!  I don't like smoothies made with fruit, but sometimes in the afternoon around 3-4pm, I seriously need a pick-me up...especially since this is day 19 of my juice fast.

This smoothie isn't sweet at all...it is fruity but not very sweet tasting.  I prefer carob powder over cocoa powder, but a lot of people don't like carob because they are expecting it to taste like chocolate.  Carob is similar to cocoa, but it is naturally sweeter, fruitier, contains less fat and has no caffeine.  I find cocoa powder more bitter and so I always need to add additional sweeteners.  But if carob is not for you then by all means use raw cocoa powder instead.  However, you may need to add more strawberries or dates if you want a sweeter smoothie.

And what makes this smoothie really good for you is the raw hemp seeds...packed with five grams of protein per tablespoon.  And not just any old protein, but a complete protein with all the essential fatty acids, as well as vitamin E, and Omegas 3 and 6!

So pull out the blender and whip yourself up this delicious and nutritious smoothie for an afternoon pick me up...and guaranteed the kids will love it too!

Yummy & Good For You Smoothie

1 cup organic raw almond milk (I make my own and I'll post the recipe tomorrow)
1 small organic banana
2 organic strawberries
1-2 tbsp organic raw carob powder (I used two), or raw cocoa powder
2 tbsp organic raw hemp seeds
1/2 cup ice

 

Kiwi-Cucumber Cooler

Well it's day 15 of my juice fast/cleanse and I'm doing great!  I get a little hungry now and then but for the most part I feel really good.  I have a lot of energy, I've lost 10 pounds and believe it or not the whites of my eyes are brighter!  Which scares me a little bit...was there something wrong with my liver before I went on this fast?  Anyway, at least I'm going in the right direction.

I don't know how long I will remain on this--I just take it day by day but most likely I'll stay on this course for 30 days.  To keep the weight loss from slipping any further I've added more smoothies to my diet.  I drink a high protein smoothie every day now instead of every other day.  And I've also added a savory vegetable broth as well.  Some times I want something hot and soothing, especially since we've had a lot of rain lately.

Also, I try and change up my juices everyday, but I always include a "green juice" of some sort and alternate certain juices if they have higher sugar content such as beet and carrot, or sweet potato and orange.  I also keep track of the amount of sugar/carbs, protein and fiber in an app on my iphone.  It helps me track if I'm using too much fruit in my juices and smoothies.  But for the most part, I follow the 3:1 ratio of veggies:fruit.  However, if I have four juices a day, then the fruit can add up and so I always drink a pure vegetable juice as one of my juices.

Kiwi-Cucumber Cooler 

3 or 4 kiwi ripe kiwi depending on size
1 cucumber
1/4-1/2 bunch spinach
5 sprigs of mint
1/4-1/2 small lime (I wanted to use Key limes but the store didn't have any)
1/4 cup coconut water

I like peeling the kiwi because it keeps the juice vibrant green but you can juice the skin.  Once all the ingredients are juiced, I stir in the coconut water.  If you want it thicker you can blend in fresh coconut meat or an avocado.  This will also be a great refreshing summer drink served over ice pool side!

Enjoy!

The Perfect Start...to a Perfect Day!

So I thought that I would post something really healthy since it is the beginning of the New Year and we all are trying to keep our resolutions to eat healthy.  Actually, I really don't have any resolutions when it comes to food or diet.  Maybe I could be a little more patient, procrastinate less, or take time to smell the tulips more often, but pretty much everyday I have a healthy juice, or a smoothie and some days this is all that I drink!

I have never been able to go on a juice fast for more than 24 hours.  However, I do try to eliminate all solid food from my diet at least several of times a month.  I pick a Wednesday and drink only fresh vegetable juices and smoothies throughout the day, along with filtered water and herbal tea.   If you drink only pure vegetable juice then you are eliminating fiber from your diet and so I try to drink both while on my 24 hour cleanse.  Plus the smoothies keep you fuller longer. 

Here's a typical day:  6am (Herbal Tea with Lemon), 7am (Healthy Green Juice), 8am-11am (Herbal Tea and Water), 11am (Green Protein Power Smoothie) 12-2pm (Herbal Tea and Water), 2pm (Green Juice, Beet Blast or Crazy Carrot Juice), 3-5pm (Herbal Tea and Water) 6pm (Tropical Thunder Protein Smoothie), 7-9pm (Herbal Tea and Water).

The following day I wake up feeling refreshed, lighter and energized.  Perhaps just giving your digestive track a break from having to work so hard gives your body a needed lift.  I'm not a nutritionist and long-term fasting is not for me, but I do believe that I benefit from drinking fresh vegetable juice daily and following a 24 hour cleanse.  

I like experimenting and throwing a bunch of veggies in a juicer or blender and tasting the outcome.  Some come out horrible tasting but most are quite delicious.  Here are a few of my favorite drinks--just please make sure that you use all organic ingredients--you don't want to drink pesticides!

• Healthy Green Juice--My Morning Cocktail
• High Antioxidant Green Smoothie
• Beet Blast:  1 medium beet, 2 medium carrots, 1 green apple, 1 small English cucumber, 1" piece fresh ginger root, juice from 1/2 lemon
• Crazy Carrot:  1 large orange peeled, 2 large carrots, 1/4 cup pineapple, 1" piece fresh ginger root, 1/4 tsp turmeric, juice from 1/2 lemon
• Green Protein Power Smoothie:  1 cup almond milk, 1 medium banana, 2 tbsp almond butter, 2 tbsp Warrior Force-Extreme Chocolate Plus Protein Powder, ice if banana isn't frozen
• Tropical Thunder Power Smoothie:  1 cup coconut water, 1/2 banana, 1/2 cup frozen mango, 1/4 cup frozen pineapple, 2 tbsp soaked chia seeds.

What Supplements to Add:

When drinking pure juice, I usually do not add any supplements, other than a 1 tsp of flax oil.  Or after juicing I will add the juice to the blender, add a 1/2 avocado or 2 tbsp hemp seeds and blend.  This adds fiber and protein to the juice and also gives it a creamy consistency.  

When drinking smoothies I add different supplements.  My favorite supplements are by Health Force Nutritionals.  I use their Warrior Food Protein Powder, VitaMineral Green, Earth, Maca, Vitamin C, and Spirulina.  All of their products are raw and I really like the taste--they do not taste gritty or gummy.  I pick and choose depending on what benefit I want.  I will also add soaked chia seeds or hemp seeds for protein/fiber and of course flaxmeal or flax oil.
     
Also, I prefer drinking juice over smoothies and green smoothies made with kale and mango over pure fruit smoothies.  I never drink smoothies made with strawberry or raspberry and prefer mango and peaches because they taste less sweet. To sweeten a smoothie I may also add soaked pitted dates, or pure maple syrup.  When making a green smoothie, the ratio of veggie to fruit should be 3:1.   

And of course, all of this is not possible without a good juicer and a high-speed blender.  I have a Breville Fountain Juicer and a VitaMix.  I use them daily.  It killed me to spend $400+ for a VitaMix and thought about owning one for years but it has been worth ever penny.  I use it every day and hardly ever pull out my food processor.

And one final note, I drink a shot of wheat grass daily, or try to at least a couple times per week.  I usually make my own during the summer but choose to buy it during the winter because it can get moldy because of moisture.  If you're interested in making your own this summer go to my link on "Growing Wheatgrass--My Liquid Sunshine"!  It's really fun to make...the taste not so much, but I do believe that it is good for me!

To your Health!
      

Raw Autumn Kale Salad

After three days of overindulging I felt that I needed to eat something healthy and so I made my Raw Autumn Kale Salad.  Super simple and full of nutrients...all the good stuff your body needs to keep healthy through the holidays!

You can add whatever ingredients you like, but I added chopped leafy kale, shredded green cabbage, julienned apples, dried cranberries and almonds.  I tossed the salad with a vinaigrette made of sour oranges, sherry vinegar, maple syrup, minced shallots and grapeseed oil.  Really delicious! 

Summer Melon Fruit Salad

Wow, it has been so long since my last post--four months to be exact!  I've just been really busy working.  I'm a chef at a vegan cafe and I love cooking and being around vegan food everyday!  I am really very fortunate that I get to do something that I love for a living!

Anyway, last year for the 4th of July I made an elaborate spread, but this year since I only have a few days off I wanted to keep it simple.  Hubby and I are just grilling some vegan dogs and I made this really delicious melon salad that I wanted to share with you.  

You can use any type of melons--just make sure that you add all the other ingredients to give it lots of crunch and plenty of spice.  I guarantee that if you take this to your next BBQ, or picnic that people will devour it in no time.  Plus it's really beautiful to look at!

For my salad I used a combination of:  cantaloupe, watermelon, jicama, English cucumber, white corn, jalapeno, mint, lime juice, cayenne pepper and salt and pepper.  Cilantro would be a good addition too.  Just so fresh--I could eat this everyday during the summer months! 

Until my next post--Happy 4th everyone!

 

Kale, Sunflower Sprout and Pepita Salad

I get on these salad kicks where I'll eat the same salad everyday for like a month or so.  I went through my tabbouleh salad stage, my mixed salad stage and now I can't get enough of this kale salad and it's so simple to make. 

I first tasted this salad last year at New Leaf Community Market in Half Moon Bay and knew that I had to make my own version.  You can change up the ingredients and add whatever type of sprouts, nuts/seeds or vinaigrette you like, but I love it just the way it is.  If you want the salad to be raw then don't toast the pumpkin seeds and use Nama Shoyu instead of Bragg's Liquid Aminos.  But the Bragg's gives it a really unique flavor and a little goes a long way!

There really is no recipe to this salad.  I just used raw dino/lacinato green kale and chopped it into small pieces, thinly sliced red onion, sunflower sprouts, toasted pumpkin seeds, the juice of 1 lemon, a couple splashes of Bragg Liquid Aminos, a slight drizzle of extra virgin olive oil, and salt and pepper to taste.

Just a tip...to toast the pumpkin seeds, I always get the pan really hot first, remove it from the heat, add my pumpkin seeds and keep tossing them until they are golden brown.  I then drizzle in a 1/2 tsp olive oil, sea salt, stir to combine and let them cool completely on a plate.  Most people start with a cool pan and then toast their seeds over low heat.  This takes too long and so I always get distracted doing something else and end up burning the entire batch...live and learn.

Also, I purchase my sprouts from Whole Foods from a company called New Native, but I plan to start sprouting my own seeds and using them in my salads and sandwiches.

 

 

High Antioxidant Green Smoothie

For the past week I have been following the guidelines in the book called "Clean" by Alejandro Junger, M.D. in terms of drinking two or three healthy smoothies or juice drinks throughout the day and having a large healthy salad or meal for lunch.  I really felt that I needed to do something healthy for my body after all the eating and drinking over the past two months, and I feel so much better for doing it.  The book has some really good recipes for juice and smoothie drinks, but they require that you own a high-speed blender such as a Vita-Mix or a good juicer.  The smoothie recipe below is one I created for myself and I drink it every morning.  It's quite filling and holds me over until lunch time because it contains all the fiber from the fruit and veggies.  I'm also drinking about two liters of water every day and that helps fill you up and flush out all of the toxins as well. 

Since I have been following his program, I haven't been in the kitchen much and I have been referencing some of my previous recipes and enjoying them all over again.  When you have a blog that you update on a regular basis, you are always making new recipes and so I hardly ever go back and repeat meals.  Some of my healthy favorites that I've been eating (in between all my juicing) are:  My Favorite Everyday Salad, Not Your Store Bought Ramen, Vietnamese Pho Noodle Soup, Persian Noodle Soup (without the sour cream and fried shallots) and my Avocado and Cucumber Soup.  Also, if you have a juicer you can make My Morning Cocktail as well.

Green Smoothie:

1/2 organic green apple, chopped
1/2 cup chopped mango (fresh or frozen)
2 leaves organic lacinato kale, or 1 leaf regular green kale
1 cup organic spinach
1/2 organic cucumber, skin removed
1 tbsp ground flax seed
1 1/2 cups filtered water
1/2 cup ice

Method:

• Place all ingredients in a blender and blend on high for 2 minutes until smooth and creamy.

Jicama Dill "Potato" Salad

If you're looking for something a little different to serve at your BBQ this weekend, why not make a raw Jicama-Dill "Potato" Salad with Avocado-Dill Aioli.  It's very refreshing served cold, almost like watermelon and has great texture.  The avocado-aioli is also easy to make but takes a little bit of planning because you need to soak the raw cashews for at least four hours before blending.  I served this with rosemary and garlic marinated slow-roasted, open-faced portobello sandwiches (no bread) with sliced heirloom tomatoes, bib lettuce and sliced avocado.  Just delicious!

Avocado Aioli:

1 cup raw cashews, soaked in filtered water for about four hours, drained
1 small avocado, peeled and chopped
1/2 tsp dry mustard
1 tbsp minced capers
1 tbsp chopped fresh dill
1 tbsp white wine vinegar
Juice of 1-2 lemons
1 cup filtered water (to thin to desired consistency)
2 tbsp first cold pressed extra virgin olive oil
1-2 tsp sea salt
1/4 tsp black pepper

Method:

• Drain cashews and place in a food processor along with chopped avocado, mustard, capers, pickles and the juice of 1 lemon.  Process until smooth scraping down the sides.
• With the motor running, slowly add water to desired consistency and drizzle in olive oil.  Season with salt and pepper to taste and more lemon juice if desired.
• Chill for at least two hours for flavors to combine.

Salad Ingredients:

1 2 lb jicama peeled and diced into 1" cubes
1 cup finely diced celery
3/4 cup finely diced dill pickle
1/2 cup finely diced red onion
1/4 cup minced capers
1/4 cup finely minced fresh dill
Avocado-aioli added to desired consistency
1/2 tsp celery seed
Sea salt and freshly ground black pepper to taste
Fresh lemon juice to taste

Method:

• In a large bowl, mix all ingredients together adding in enough avocado-aioli for a creamy texture and chill for about three hours for flavors to combine.
• Garnish with additional dill leaves and lemon wedges if desired.

 


 

Pumpkin Seed Falafels with Cashew-Tahini Hummus

So my three week of mostly eating raw and gluten free is coming to an end.  I guess that my husband and I ate 90% raw and 100% gluten free for the entire three weeks.  And we were both really quite surprised about how good everything tasted.  My husband kept commenting that he felt so healthy eating this way and that everything was so fresh and flavorful.  Also, unless you stop eating gluten for a period of time, you have no idea how many bread/wheat products you consume on a regular basis.  So needless to say, I am definitely going to incorporate more raw and gluten free dishes into our vegan diet. 

However, there are some challenges with eating raw and also with gluten-free baking.  When preparing raw food you really have to plan ahead, unless of course you're just going to drink smoothies or eat salads.  But if you want to prepare gourmet raw food you need about 2-3 days in order to soak, sprout or dehydrate your ingredients.  It's really a whole new mindset to cooking.  Also, it's quite expensive.  If we were to eat raw full-time I would look into purchasing ingredients such as nuts and seeds through wholesale.  Plus "everything" you purchase "has" to be "organic", so that's an added expense.  Gluten-free cooking isn't difficult at all as long as you read labels carefully and make sure no gluten is lurking in the ingredients.  But baking is another story, but once you start experimenting with different flour combinations you become more confident in the outcome.

Several foods that I missed during the three weeks were:  whole grains, cooked brown rice, any type of cooked beans, tofu, and tempeh.  New techniques/ingredients that I starting using:  making nut milks, sprouting beans, dehydrating ingredients, eating hemp seeds, drinking hemp milk, nama shoyu, goji berries, Celtic sea salt, gluten-free flours and xantham gum.  I have also decided to purchase a Vita-Mix blender.  I have wanted one for the past two years and kept putting it off because I didn't want to spend the money.  Not any longer...I have so many uses for it now that it will pay itself off in no time.  One thing that eating raw has taught me is that I was eating too many prepared and processed foods/ingredients.  From now on, every condiment I use whether it be ketchup, mustard, vegan mayonnaise, sour cream, almond butter, peanut butter, etc., will be made from scratch instead of purchasing it at the store.  I will also cut back on using processed oils as well. 

So for tonight's dinner I wanted to try a recipe for falafels by Russell James, The Raw Chef (you can find the recipe on his website).  His recipe calls for a wrap made out of zucchini and flax meal, but since I don't have a dehydrator, it was very difficult to obtain the right texture for the wrap and it was breaking apart and so I just cut it into smaller pieces.  Also, his recipe called for a macadamia nut hummus, but I made a cashew hummus instead because I didn't want to purchase macadamia nuts at $19/pound.  Anyway, the falafel and hummus had great flavor and texture, and it is very similar to my "cooked" Middle Eastern Falafel Plate that I made previously.

Anyway, I learned so much over the past three weeks and I feel so much healthier by changing my diet.  Also, I hope that you'll try some of the raw or gluten-free recipes that I've posted even if you're not into eating this way.  And if you are interested in raw and gluten-free baking, keep checking back because there will be many more to come!  And once I get my Vita-Mix, I can't wait to start making raw desserts--they look absolutely yummy!   

Sprouted Lentil Tostada with Lime Cream Fraiche

The other day when I sprouted lentils I had enough to make another dish and so I made a raw tostada with homemade tortilla chips.  Just for a taste comparison, I made two versions...one with raw tortilla chips and the other with corn tortillas, cut to size and baked in the oven until crisp.  I then put my husband through a taste test.  Surprisingly, he liked them both equally in terms of flavor and texture, and so did I.  They were very different, but were equally delicious.  Again, I do not have a dehydrator and so I baked my raw tortillas in the oven at the lowest temperature, about 150 degrees until crispy.  The first sheet tray of tortillas I cooked too long and they just crumbled apart, but the second tray turned out perfect and I was able to break them into different sizes so that I could stack the tostada with yummy, fresh ingredients!

Corn Tortilla Chips:

2 cups yellow frozen corn, thawed and drained
1 cup raw almonds, soaked
3/4 cup hemp seeds
3/4 cup golden ground flax seed
1/2 cup raw pinenuts
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp dried oregano
1/4 tsp paprika
1 tsp sea salt
1/4 tsp black pepper
2-2 1/4 cups filtered water--you want the batter to be thick, but still easy to spread.
Note:  I'm not certain how long the tortilla chips will take in a dehydrator, but probably 12-15 hours, maybe longer.

Method:

• Pre-heat oven to lowest temperature.
• Soak almonds in filtered water for about four hours, drain.
• Place almonds in a food processor and process until fine.
• Add corn kernels and process again, scraping down the sides.
• Add all other ingredients and blend until smooth.
• Line two sheet trays with silpats and divide batter between trays and smooth with an off-set spatula.  Cover the entire surface completely.  You want the batter to be about an 1/8" thick.
• Bake in the oven for about 3-3 1/2 hours, turning tray frequently and making sure that it does not cook too quickly.
• Once firm with no raw batter visible and pliable, remove tray from oven and carefully flip onto another tray and carefully remove silpat.
• Return to the oven and bake again on the other side until crisp, but still pliable, checking frequently and being careful not to burn.
• Remove from oven and let cool before breaking into desired pieces.

Other Ingredients:

1 cup sprouted French green lentils
1 cup fresh corn kernels
1 cup shredded jacima
1 cup shredded green cabbage
2 tbsp minced cilantro leaves
Juice of 1-2 limes
Sea salt and fresh black pepper to taste
Pico de Gallo Salsa (Roma tomatoes, jalapeno, onion, cilantro, lime juice, s&p)
Guacamole (Avocado, lime juice, cilantro, garlic powder, onion powder, s&p)
Cashew Creme Fraiche (Cashew cream, lime juice, minced cilantro, s&p)
Cilantro leaves for garnish

Method:

• In a medium bowl mix together sprouted lentils, corn, jacima, green cabbage, minced cilantro, lime juice and salt and pepper to taste.  Set aside.
• To plate, place a couple of tortilla chips on a plate and top with sprouted lentil mixture, top with a couple more chips and add more lentils.  Garnish with guacamole, cashew cream, pico de gallo and cilantro leaves.

Pad Thai Salad with Spicy Tahini Dressing

As you know for the past two weeks I have been trying to incorporate more raw and gluten-free foods into my diet, and everything that I have made so far has been really flavorful and has great texture.  Also, I have cut down on using salt and processed oils--actually, I've cut out a lot of the processed stuff.  I never realized but when you cook food you lose a lot of the natural flavors and you have to make up for it by adding a bunch of additives.  Anyway, I still enjoy cooking food and will continue to do so, but adding more raw and unprocessed foods to my diet has been a real eye opener.  And I feel a lot healthier too!

Spicy Tahini Dressing:

1/4 cup sun-dried tomatoes, soaked for 20 minutes, drained
1/4 cup Medjool dates, pitted and soaked for 20 minutes, drained
2 tbsp tahini paste
2 tbsp Nama Shoyu or (Tamari sauce, gluten-free)
1 tsp grated fresh ginger root
1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes
1 tsp sesame oil (optional, omit if you want oil-free)
Juice of two limes
1-1 1/4 cup filtered water (to desired consistency)
Sea salt and black pepper to taste

Method:

• Add all ingredients (except salt and pepper) to a food processor or blender and blend until smooth.
• Season with salt and pepper to taste.

Salad Ingredients:

2 medium green zucchini
2 medium yellow zucchini
1/2 lb daikon radish, peeled
1/2 lb jicama, peeled
1 large carrot, peeled
1 red bell pepper, cored and seeds removed, thinly sliced
1/2 cup snow peas, stems removed, thinly sliced
1 cup mung bean sprouts
2 scallions, sliced on a bias
1/4 cup chopped fresh basil leaves
1/4 cup cilantro leaves
1/4 cup chopped raw cashews

Method:

• Using a mandolin or by hand, slice zucchini, radish, jicama, and carrot into thin strips and set aside in separate bowls
• Prep all other vegetables and set aside.
• You can either stack all the ingredients on a plate and serve with the dressing on the side, or you can toss it all together with the dressing and serve immediately.
• Garnish with scallions, basil, cilantro and cashews.

Sun-Dried Tomato & Cashew-Basil Ricotta Pizza

I recently checked out a book from the library called Everyday Raw by Matthew Kenney and decided to make his recipe for Tomato, Basil and Ricotta Pizza.  I really liked the flavor and freshness of the pizza, but I felt the crust became a little soft once the toppings were added.  This could be my fault because I rolled out the dough to a 1/4" thickness when the recipe recommended 1/2", or maybe it's because I don't have a dehydrator and I baked my crust at a really low oven temperature instead of dehydrating for 24-36 hours.  Anyway, applying "raw" principles to food is still really new for me, but I'm starting to get the hang of it.

Also, instead of making a Macadamia/Ricotta with nutritional yeast, I used cashew nuts with a mild miso paste and omitted the nutritional yeast entirely.  I also added fresh basil as an added flavor component.  For the sun-dried tomato spread, I added minced capers and dried Italian seasonings.

I might try making the crust again or experiment with a baked gluten-free pizza crust and then add the raw toppings afterwards.  Also the sun-dried tomato spread and the cashew ricotta would be great served on toasted bruschetta or crostini.  Again, the flavors were great.  It's really amazing how fresh ingredients taste when they are eaten raw and minimally processed.  You can definitely taste the difference!

Cashew-Basil Ricotta:

1 cup raw cashews, soaked for 4 hours
1 tsp lemon zest
1/4 cup filtered water
1/2 tsp minced shallot
1/2 tsp minced garlic clove
1 tbsp organic mild miso paste
3/4 tsp sea salt
1/4 tsp black pepper
1-2 tbsp minced fresh basil leaves

Method:

• Drain the cashews and place in a food processor along with all the other ingredients, except for the minced basil.
• Process until smooth and then place in a bowl and stir in minced basil.

Sun-Dried Tomato Spread:

1 1/3 cups Roma tomatoes, seeded and chopped
1 1/3 cups sun-dried tomatoes, soaked in filtered water for 20 minutes
1/3 cup soaking liquid from sun-dried tomatoes
2 tbsp minced capers (optional)
1 tbsp dried Italian seasoning
1 tsp raw agave syrup
1/2 tsp sea salt
1/4 tsp black pepper

Method:

• Blend all ingredients together in a food processor until smooth.

Other Ingredients:

2 cups organic wild arugula
1 pint organic cherry tomatoes (slow roasted in the oven for about an hour while baking crust)
1/4 cup minced fresh basil leaves
Juice of 1 lemon
First cold pressed extra virgin olive oil
Sea salt and black pepper